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Stan Kitson

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  1. The invert binds water, how does that affect the water needed to create the emulsion?
  2. I do have Wybauw, but I had a difficulty understanding his explanation. He mentioned 50% glucose, 10% Sorbitol, 10% glycerine but didn't mention invert as a water-binder. You made it easier Kerry, thanks.
  3. Are there any ratios, or general rules of thumb, to using glucose (or other water binding ingredients) to water containing ingredients like cream, butter of soy milk? For example, if a recipe for chocolate ganache has 12% heavy cream (40% fat) and 2% butter (80% fat), the recipe should have between X and Y% of glucose to control water activity.
  4. Hi Kerry, I can always count on you! I figured it was too much fat because it broke, but the percentages of the other ingredients are in line w/ other recipes. I"ll give it another go with less fat and see how it goes.
  5. Rum ganache is breaking and I can't figure out why. I created a chocolate ganache using 66% dark couverture chocolate (37% fat), cream and butter. I heat the chocolate and cream before combining, then add the butter using an immersion blender. When I added the rum (40 proof, 6% of the total mass) the ganache broke. I made several attempts to fix it including adding a tablespoon of warm water, heating the ganache a little, adding more rum, adding cocoa butter. Each time it looked good coming out of the blender, but broke within minutes. I remade the
  6. Francois, this is extremely helpful, thank you for sharing your knowledge and experience.
  7. Thank you Francois, you've made me ask more questions. When we consider fats, are we including all fat in the ganache - fat from butter, milk, cream and cocoa butter? Is the invert sugar is reducing the amount of water available to surround the fat particles, causing the ganache to break? Is the balance between fat and inverted sugar a ratio or percentage of inverted sugar to total fat? Am I close to thinking right?
  8. Thank you Francois. I have a feeling the humidity is the primary culprit. My recipes include 3.5 - 4.5% invert sugar and about 4 - 5% butter, although I'm considering increasing that to increase creaminess. I've used the 70% chocoalate to enrobe in the past and its worked beautifully. We're in Wisconsin, the humidity has been low and that's when we started noticing the change in the enrobing. I appreciate your guidence. Stay healthy.
  9. I'm having a problem w/ some of my truffles, after a few days the enrobed chocolate separates and crumbles from the ganache when you bite into it. In the past its held together very well. We're using a 70%, 4-drip viscosity chocolate to enrobe, its in temper. The room is between 68 - 70 F, % humidity in low 30's, they're stored at 60 F. I'm trying to figure out where to start diagnosing the problem. Is it the ganache? The temperature we're enrobing or storing in? Humidity? We're using the same brand chocolate for enrobing that
  10. I want to make round truffles, but my hands are too hot. When I roll the ganache, the chocolate melts and the balls look awful. They setup to the firmness I want, but its a mess, even when I put two sets of gloves on. I've tried rolling spheres on my fingers instead of my palms. I've purchased small ice cream scoops and melon ballers, but still can't get a nicely rounded ganache sphere. Any ideas on other tools or methods I can use? I appreciate it!
  11. Mebinsf, I'm curious if you made a decision on a tempering machine. I'm researching now and would like to know what you've learned.
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